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__Sprouted Beans vs. Bean Sprouts |
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Print this Recipe Sprouted beans and bean sprouts are the delicate-looking beans with wispy tendrils attached, often seen at salad bars and in local produce markets. When dried beans are kept under moist conditions, they germinate--burst open and tiny shoots, or sprouts, as they are called, emerge from them. (These shoots are the beginning of new plants.) At this stage what you see are soft, juicy beans with about 1/4-inch or smaller white shoots. These are sprouted beans. When these shoots are allowed to grow (as in alfalfa and mung bean sprouts), they become much longer and the bean itself hollows out and often falls off. These long, tender shoots are called bean sprouts. In my opinion, sprouted beans and bean sprouts are two different products with two different purposes, even though they both come from the same dried beans. It's the sprouted beans, the ones with tiny white shoots attached and with a delicate flavor and substantial bite, that are routinely used in Indian homes. The long, thin, white sprouts filled with water are more popular in Asian cooking and are unheard of in Indian cooking. Indians use sprouted beans to make numerous salads, such as Mixed Sprouted Bean Salad with Potato Vermicelli (see Salads). When selecting dried beans and seeds, make sure they come from a reliable source and are not treated with fungicides, as is commonly done to seeds that have to be planted. Also, if the seeds you are sprouting are accidentally left outside for a longer time than is necessary, there is a chance they may spoil. Check to ensure that they are not slimy or bad smelling. Although all types of dried beans, seeds, and grains, including whole wheat and barley, can be sprouted and used in Indian cuisine, mung beans, lentils, and dew beans (moth dal) are Indian favorites. Be aware that while sprouts from smaller beans can be eaten raw, the larger ones, like chickpeas, should be cooked at least 5 minutes or longer to increase their digestibility. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
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